Maggiano's Gnocchi & Italian Sausage

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  • 1 pound(s) gnocchi
  • 1/2 teaspoon(s) salt
  • 1/4 cup(s) reserved water from pasta
  • 1 can(s) 28 oz can whole tomatoes drained, liquid reserved
  • 2 tablespoon(s) olive oil
  • 1/4 cup(s) onion minced
  • 3 clove(s) garlic minced
  • 1/4 teaspoon(s) red pepper flakes
  • 1/3 cup(s) Vodka
  • 1/2 cup(s) heavy cream
  • 3/4 pound(s) Italian Sauage casings removed
  • 1 tablespoon(s) garlic butter
  • 3 tablespoon(s) fresh basil chopped
  • 5 tablespoon(s) fresh parsley chopped
  • Asiago or Parm cheese grated


  1. Boil water in a large pot to cook gnocchi. Place gnocchi in the pot. The gnocchi is done when they float to the top. Drain pasta and reserve ¼ c. cooking water.
  2. Puree half the tomatoes in a blender until smooth. Coarsely chop the remaining tomatoes, removing seeds and cores. Place pureed and chopped tomatoes in a liquid measuring cup and add reserved tomato liquid to equal 2 cups.[4]
  3. Heat oil in a saucepan over medium heat until it simmers. Add onion and tomato paste. Cook for about 3 minutes, stirring occasionally, until the onions are translucent.
  4. Add garlic and red pepper flakes. Cook for about 30 seconds while stirring constantly.
  5. Add tomatoes and ½ tsp. salt.
  6. Remove the pan from the burner to add the vodka. Return pan to medium-high heat and simmer for approximately 8-10 minutes, stirring frequently until the alcohol flavor has cooked off. Lower the heat if the sauce simmers too vigorously.[4]
  7. Stir in heavy cream and cook for about 1 minute, until it is heated through.
  8. Add sliced sausage, basil, 3 tbsp. parsley, and garlic butter to the sauce.
  9. Simmer the sauce until the sausage is cooked through. [3]
  10. Add cooked gnocchi to the sauce and simmer for an additional 30 seconds. Toss gnocchi to coat with sauce. [3] Add reserved pasta water if the sauce is too thick.[2]
  11. Serve gnocchi with Asiago cheese and remaining fresh chopped parsley as garnish.
April 2014

This recipe is a personal recipe added by JoannIann and has not been tested or endorsed by MyRecipes.

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